What kinds of black tea are there?

1, zhengshan race

I am the first among the top ten black tea brands in China. It is produced in Tongmuguan, Fujian Province, China. This kind of tea will be smoked with pine needles or pine wood when it is made. The cured tea leaves have a unique pine smoke fragrance. It is said that Masayama race is not only the earliest black tea in China, but also the earliest black tea in the world, and is known as the "ancestor of black tea".

2. Qimen Black Tea

Qimen Black Tea is also an important member of the top ten black tea brands in China. This kind of tea is produced in Qimen County, Anhui Province. It is said that it appeared as early as the Qing dynasty, but it was a tribute tea used by the royal family at that time. Up to now, it has a production history of 100 years. It is a traditional kung fu, and it is a fine product in black tea. It has the characteristics of rich fragrance, mellow taste and bright color.

3. yunnan black tea

Among the top ten black tea brands in China, yunnan black tea also has an incomparable position. This kind of black tea is mainly produced in Baoshan, Fengqing and Xishuangbanna in China. It is a kind of big-leaf black tea, which is made from fresh leaves of the unique Yunnan big-leaf tea tree. It is the most representative of China Kung Fu black tea, and its plump appearance is its important feature.

4. Sichuan black tea

Sichuan black tea is a special black tea produced in Yibin City, Sichuan Province, China. Is a rising star of the black tea family. It is said that this kind of tea was produced in the 1950s. It is fat and tight in appearance, golden in color, black and oily in color. After brewing, the aroma is fresh and the soup is bright. It is the best black tea in China, and it is also a hot-selling product in the tea market now.

5. Yichang Black Tea (Hongyi)

Yichang black tea, also known as Yichang congou tea, is one of the main varieties of China Kung Fu black tea. As early as the Qin and Han dynasties, tea spread from Bashu to Yichang; The utilization of tea has developed from raw chewing fresh leaves to raw cooking soup. According to Yan Zi's Spring and Autumn Annals, "When babies were in Qi Jinggong, they ate rice without millet. Moxibustion is about three dogs and five eggs, which shows that local tea is cooked and eaten. It can be inferred that Yichang's utilization of tea started with raw boiled soup.